Carrot Chick Pea Soup
In a medium to large pot, boil the carrots, onion and stock cube until the carrots are soft.
Add chicken stock & bring to boil. Add rice, shallots, chervil, salt & pepper.
Once the carrots are soft, turn off the heat and blend everything in the pot. Add the Chick Peas last
Stir well. Add more spices to suit your palate.
If you feel the soup needs to be thickened, in a separate bowl, whisk together 1 tbsp melted vegan margarine and 1 tbsp flour.
Slowly add 1/4 cup soy milk and whisk out any lumps. Stir this creamy mixture into the soup.
This soup tastes best the next day and it can be frozen.